Pecan Praline Cake

by Sheryl

I always enjoy the pecan praline. And this cake version is so good with the same rich and nutty flavor. This cake is a game-changer. A must-try and a huge hit every time.

INGREDIENTS

FOR THE PRALINE CREAM CHEESE FILLING :

1 Philadelphia cream cheese
4 cups powdered sugar
half cup butter
4 tablespoons chopped pecans
1 tablespoon pure vanilla extract

FOR PRALINE TOPPING :

1 cup and half evaporated milk
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup softened butter
1 cup and half of the pecan pieces

How to make Pecan Praline Cake

Step 1: With an electric mixer, blend the cream cheese and buttermilk until smooth.

Step 2: Add in the vanilla extract, then, the powdered sugar and continue to beat for about 4 minutes until incorporated.

Step 3: Lastly, stir in the pecans and chill for a bit.

Step 4: In a medium saucepan, add the butter, evaporated milk, and sugar. Stir until the butter has melted and fully combined.

Step 5: Let the mixture boil slowly before adjusting the heat to medium or low. Cook for approximately 15 minutes and don’t stir.

Step 6: Then, add in a teaspoon of pure vanilla extract and stir until mixed.

Step 7: Take the pan out of the heat and pour 1 1/2 cups of pecan into the mixture, stirring until completely mixed.

Step 8: To make the cake layers, use any of your favorite yellow cake recipes. Then, spread as much of the praline cream cheese frosting on the first cake layer. Top with the second cake layer, spreading again the frosting, then, the third layer.

Step 9: Place the cake in the fridge to chill for at least 30 minutes before frosting the sides and top. Return the cake into the fridge to sir for another 2 hours.

Step 10: When ready, serve. Enjoy!

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